CN106690165A - Garlic crisp chip and processing method thereof - Google Patents
Garlic crisp chip and processing method thereof Download PDFInfo
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- CN106690165A CN106690165A CN201611239168.3A CN201611239168A CN106690165A CN 106690165 A CN106690165 A CN 106690165A CN 201611239168 A CN201611239168 A CN 201611239168A CN 106690165 A CN106690165 A CN 106690165A
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- garlic
- crisp chip
- drying
- powder
- odorless
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention specifically discloses a garlic crisp chip and a processing method thereof. According to the involved scheme, the garlic crisp chip is made by the steps: taking odorless clarified garlic juice and hawthorn fruit powder as raw materials, mixing, molding, drying, packaging, thereby obtaining the product, wherein the garlic crisp chip comprises the following components in percentage by weight: 5-10% of odorless clarified garlic juice and 90-95% of hawthorn fruit powder. The garlic crisp chip disclosed by the invention is simple in process, easy to master, low in production cost, does not cause environmental pollution, is suitable to popularize and eat, serves as a delicious crisp chip with novel flavor and style and has excellent market prospects.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of garlic crisp food with healthcare function, while also
It is related to the processing method of the garlic crisp food.
Background technology
Garlic, also referred to as garlic, the head of garlic is the bulb of Liliaceae allium garlic Allium satium L..Its chemical composition：
Bulb contains volatile oil, and main component is allicin in oil, is a kind of phytocide.In addition micro iodine etc. is still contained.Newly
Without allicin in fresh garlic, and there is a kind of garlic aminoacid, this acid is decomposed through the big allinase in garlic and produces allicin and two
Individual curing acrylic.Galic essential oil institute sulfur compound is methacrylic monosulfide, dimethyl disulphide, two allyls
Base monosulfide, methallyl based bisulfide, dimethyl trisulfide, diallyl disulfide, methacrylic trithio
Compound and diallyl trisulfide.Someone produces galic essential oil and is analyzed to Qujing of Yunnan in recent years, identifies 20
Compound：Thia -2,4- the cyclohexadiene of 6- methyl isophthalic acids -1；5- methyl isophthalic acids, 2- dithia -3- cyclopentene；4- methyl isophthalic acids, the sulphur of 2- bis-
Miscellaneous -3- cyclopentene；Thia -5- the cyclohexenes of 4- vinyl -1,2,3- three and the thioether of methacrylic five etc..Additionally, also containing sugar
Class, amino acids, lipid, vitamin, inorganic salts, trace element etc..Modern pharmacological research proves that its pharmacology and effect have and disappears
It is swollen, removing toxic substances, desinsection.For carbuncle furuncle tinea sore, consumptive disease is coughed dysentery and is rushed down, hookworm enterobiasis etc..Pharmacological research：1. anti-curing oncoma, blocks nitrous
Amine synthesizes, and suppresses cancer cell, has obvious inhibiting effect to esophageal precancerous lesion；2. cellular immunity, humoral immunity and Fei Te are improved
Specific immunological function, is a kind of good immunopotentiating agent；3. antibacterium, antimycotic, suppresses virus, antiprotozoan and trichomonad；④
Suppress platelet aggregation, improve microcirculation, hypotensive, reducing blood lipid and thrombus dissolving act on, can substantially mitigate atherosclerosis and enter
Exhibition and reduction incidence rate of myocardial infarction；5. it is hypoglycemic, insulin level is improved, promote endogenous insulin secretion；6. essence is suppressed
Son generation；7. excited uterus；8. chronic lead poisoning symptom, anti-snake venom action are improved；9. calcium antagonism and expansion of blood vessels are acted on；
10. free radical and antioxidation are removed, brain cell and hepatoprotective effect is protected（Jia Gongfu is edited, and clinical medicine is newly big with combination
Entirely, the second edition of in December, 2006, page 737）, the document also introduces hawthorn can strengthen antihypertensive effect with garlic cooperation, and extend work
With the time, this kind of pressure reduction effect is the effect of cholinergic nerve sample（Jia Gongfu is edited, and clinical medicine is newly complete works of with combination, 2006
December second edition, page 741）.To garlic or hawthorn with fine health-care efficacy as health food market have tablet, capsule,
The formulations such as granula, lack the characteristic of food, and crisp food is crisp due to mouthfeel, and color is fragrant, delicious, the leisure food as fashion
Product.It is in the market the crisp chip being made as primary raw material with vegetables and fruit that number is more, gets consumer reception very much.To have
The garlic of health-care efficacy and with enhancing garlic efficacy effect, while also with fine health-care effect hawthorn compounding be fabricated to tool
There is the crisp food of healthcare function, necessarily can also be favored by consumer.
The content of the invention
It is an object of the invention to provide a kind of garlic crisp food.
The present invention also aims to provide a kind of processing method of the crisp chip.
In order to realize the present invention, following technical scheme is specifically employed：
Garlic crisp chip of the invention, is that, with odorless garlic subsider juice, hawthorn powder as raw material, blended, shaping, drying are formed.
Wherein odorless garlic subsider juice, hawthorn powder are matched by following percentage by weight：Odorless garlic subsider juice 5%~
10%, hawthorn powder 90%~95%.
Wherein described odorless garlic subsider juice is by present invention applicant parent company（The green wildlife food in Xuzhou is limited
Company）According to national inventing patent（The patent No.：201310231397.0）The raw material product of exploitation, its preparation method is basis
The patent of invention right a kind of 1 method for preparing odorless garlic subsider juice of requirement, it is characterized in that the drying garlic of deodorization is crushed, mistake
150 mesh sieves, obtain no foul smell garlic powder, are 1 by the mass ratio of no foul smell garlic powder and water：10, boiling water bath gelatinization 30min, by high temperature
AMS is added in dextrin, then in pH4.5,90 DEG C of temperature, AMS consumption 0.45%, water bath time 55min
Condition treatment, obtains enzymolysis liquid, and enzymolysis liquid is heated to 100 DEG C, after the enzyme that goes out boils holding 15min, is centrifuged using under 6000r/min
30min obtains centrifugate, as odorless garlic subsider juice.Specific preparation method is by the patent of invention specification in actual production
The step of middle embodiment method：The drying garlic finished product of deodorization is taken, size-reduced, 150 mesh sieves excessively obtain odorless garlic fine powder；Weigh nothing
10 kilograms of smelly garlic fine powder, adds water 100 kilograms, stirs, after the 30min of boiling water bath lake, 0.495 kilogram of α of addition-
Amylase is stirred, and after adjustment pH value to 90 DEG C of 4.5, temperature, water-bath insulation 55min, obtains enzymolysis liquid, and enzymolysis liquid is heated to
100 DEG C, after the enzyme that goes out boils holding 15min, centrifugate, as odorless garlic clarification are obtained using 30min is centrifuged under 6000r/min
Juice.Certainly, first it is on the basis of more understanding in full the patent of invention specification the step of embodiment in operating procedure
Carry out, such as the patent（ZL201310231397.0）During odorless garlic subsider juice is processed, the original of use
Material is from parent company of our company patent of invention（ZL201210249529.8）Method obtained in the drying garlic of deodorization, be prepared into
The odorless garlic subsider juice process stabilizing for arriving, product property stabilization, with good mass effect, makes as raw material of the invention
With being guaranteed.
Hawthorn, using meeting the uctus Crataegi that medicinal material is used, hawthorn powder can be ground into 300 using Ultra-Micro Grinding Equipment~
The Ultramicro-powder of 1800 mesh.
In order to improve the taste and flavor of garlic crisp food, odorless garlic subsider juice, hawthorn powder total amount can also be added
1%~15% additive.
Wherein additive is main pleasantly sweet dose（Such as L-arabinose, D-sorbite, xylitol, mannitol, sorbierite, honeybee
Honey etc.）, flavouring（Such as salt, essence, monosodium glutamate, natural perfume material such as Chinese prickly ash, fennel, cumin, tangerine peel, curry powder, capsicum, 13
Fragrant grade, edible oil etc.）, thickener（Such as agar, peach gum, Arabic gum, Bletilla glucomannan, sodium alginate）.
The processing method of garlic crisp chip of the present invention, be by net uctus Crataegi through drying, crush after with odorless garlic subsider juice
Mixing, compressing using sheeting equipment, drying, packaging is obtained final product.
Wherein described drying is using 90 DEG C~300 DEG C of low temperature hot-air seasoning 6~10 hours.Garlic to being made is crisp
Piece, for the ease of storing and guaranteeing the quality, can be using vacuum packaging or nitrogen-filled packaging.
Hawthorn, alias red fruit is rose family may large-fruited Chinese hawthorn Crataegus pinnatifida Bunge
The dry mature fruit of var.maior N.E.Br. or hawthorn Crataegus pinnatifida Bunge.
Medicine materical crude slice proterties：Hawthorn is in similar round sheet, and surface brown color often crimps shrinkage, and there is circlewise arrange shallow centre
Yellow fruit stone, comes off more.Periphery peony, it is micro- glossy, there are thin longitudinal grin and canescence dot, even visible short thin handle or recess.
Its chemical composition, Fructus Crataegi contains flavones and its glycosides compound：Main aglycon is apiolin, wooden naphthol class, cyanidenon, Mongolian oak
Skin element and flavanone etc..Mainly there are Vitexin, isovitexin, hawthorn glycosides A, B, C, D, I, smartweed is plain, different smartweed element etc.；It is yellow
Alkanols and its polymer：Catechin, epicatechin, leucocianidol, precedingization indigo A2, PCA B2、B4、B5、C1、D1、E1；
Organic acid compound：Including triterpenes and other organic acids, mainly have ursolic acid, oleanolic acid, crataegolic acid, Corosolic acid,
Gallic acid, chlorogenic acid, caffeic acid, tartaric acid, citric acid etc..Isolated apiolin, 2,3,4,6- tetramethyls from Chinese hawthorn root
Epoxide -7- hydroxyl dibenzofurans.Hawthorn has promoting digestion and removing indigestion, promoting blood circulation to remove blood stasis effect.Clinic is usually used in that food stagnation is not changed, abdominal distension is let out
Rush down, postpartum stasis, lochiorrhagia etc..Modern pharmacological research has：1. promote stomach enzyme secretion and fat food digestion, strengthen enzyme
Activity, adjusts gastrointestinal function；2. hypotensive, reducing blood lipid, increases coronary flow, and anti-arrhythmia strengthens myocardial contractive power；
3. expansion of blood vessels, alleviates vasopasm, cardiac stimulant, antianginal, anti-arrhythmia；4. antibacterial；5. expelling tenia；6. careful pain；7. resist
Platelet aggregation；8. retina is protected；9. distortion is suppressed（Jia Gongfu, clinical medicine is newly complete works of with combination, December the 2nd in 2006
Version, page 750）.Hawthorn coordinates with garlic can strengthen antihypertensive effect, and extend action time, and this kind of pressure reduction effect is cholinergic
Neural sample effect（Jia Gongfu, clinical medicine is newly complete works of with combination, the second edition of in December, 2006, page 741）.
Beneficial effects of the present invention are as follows：
1st, the present invention is to utilize " to prepare odorless garlic subsider juice（ZL201310231397.0）" embodiment technical side in specification
Garlic crisp food obtained in hawthorn powder of the odorless garlic subsider juice that case is obtained for base stock and with synergy, not only
Make odorless garlic subsider juice that more advantageous applications are obtained in food processing, also overcome garlic routinely prepare it is pungent in product
Peppery and excitant taste, can make product fine and smooth while hawthorn is ground into super fine, without slag after food, keep to greatest extent
Garlic and the original nutritional ingredient of hawthorn and health-care efficacy, and can according to be obtained different flavor and style the need for difference
Mouth crisp chip, makes people while leisure food is enjoyed, and has also obtained helpful effect of garlic and hawthorn.
2nd, due to present invention employs tablet making technology technology, it is to avoid volatile ingredient scatters and disappears, while packaging is used
Vacuum packaging or nitrogen-filled packaging, can effectively prevent the oxidation or taint of odour of each active ingredient in product.
3rd, processing technology of the present invention is simple, it is easy to control, low production cost, non-environmental-pollution, can realize industrial metaplasia
Produce, suitable popular popularization is edible.As a kind of new garlic crisp food, with good market prospects.
Specific embodiment
The specific embodiment of the invention is described further with reference to embodiment, is not to be taken as to limit of the invention
System, to it is following preferred embodiment, it will be apparent to those skilled in the art that before the present invention program know-why is not departed from
The improvements and modifications that putting is carried out are regarded as protection scope of the present invention.
Embodiment 1
（1）By the method for patent of invention ZL201310231397.0 embodiments, the drying garlic finished product of deodorization, size-reduced, mistake are taken
150 mesh sieves, obtain odorless garlic fine powder；10 kilograms of odorless garlic fine powder is weighed, is added water 100 kilograms, stirred, with boiling
After the 30min of water-bath lake, 0.495 kilogram of AMS is added to stir, adjustment pH value to 90 DEG C of 4.5, temperature, water-bath are incubated
After 55min, enzymolysis liquid is obtained, enzymolysis liquid is heated to 100 DEG C, after the enzyme that goes out boils holding 15min, be centrifuged using under 6000r/min
30min obtains centrifugate, as odorless garlic subsider juice；（2）Net medicinal material uctus Crataegi is taken, using Electric heat oven in 85 DEG C~90 DEG C
Drying 6~8 hours, makes moisture less than 2%, and the Ultramicro-powder of 300 mesh is then ground into Ultra-Micro Grinding Equipment, obtains hawthorn powder；
（3）5 kilograms of odorless garlic subsider juice is weighed, 95 kilograms of hawthorn powder is sufficiently mixed uniformly, while L-arabinose, agar are added,
The wherein consumption of L-arabinose and agar after being well mixed, is suppressed based on the conventional amount used of food production using sheeting equipment
Shaping；（4）It is placed in baking oven, in drying 10 hours at 90 DEG C；（5）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Embodiment 2
（1）By the method for patent of invention ZL201310231397.0 embodiments, the drying garlic finished product of deodorization, size-reduced, mistake are taken
150 mesh sieves, obtain odorless garlic fine powder；10 kilograms of odorless garlic fine powder is weighed, is added water 100 kilograms, stirred, with boiling
After the 30min of water-bath lake, 0.495 kilogram of AMS is added to stir, adjustment pH value to 90 DEG C of 4.5, temperature, water-bath are incubated
After 55min, enzymolysis liquid is obtained, enzymolysis liquid is heated to 100 DEG C, after the enzyme that goes out boils holding 15min, be centrifuged using under 6000r/min
30min obtains centrifugate, as odorless garlic subsider juice；（2）Net medicinal material uctus Crataegi is taken, using Electric heat oven in 85 DEG C~90 DEG C
Drying 6~8 hours, makes moisture less than 2%, and the Ultramicro-powder of 1800 mesh is then ground into Ultra-Micro Grinding Equipment, obtains hawthorn
Powder；（3）10 kilograms of odorless garlic subsider juice is weighed, 90 kilograms of hawthorn powder is sufficiently mixed uniformly, while being additionally added edible salt, taste
Essence, natural perfume material, edible oil and sodium alginate, wherein edible salt, monosodium glutamate, natural perfume material, the consumption of edible oil and sodium alginate
It is compressing using sheeting equipment after being well mixed based on the conventional amount used of food production；（4）It is placed in baking oven, in 300 DEG C
Lower drying 6 hours；（5）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Embodiment 3
（1）By the method for patent of invention ZL201310231397.0 embodiments, the drying garlic finished product of deodorization, size-reduced, mistake are taken
150 mesh sieves, obtain odorless garlic fine powder；10 kilograms of odorless garlic fine powder is weighed, is added water 100 kilograms, stirred, with boiling
After the 30min of water-bath lake, 0.495 kilogram of AMS is added to stir, adjustment pH value to 90 DEG C of 4.5, temperature, water-bath are incubated
After 55min, enzymolysis liquid is obtained, enzymolysis liquid is heated to 100 DEG C, after the enzyme that goes out boils holding 15min, be centrifuged using under 6000r/min
30min obtains centrifugate, as odorless garlic subsider juice；（2）Net medicinal material uctus Crataegi is taken, using Electric heat oven in 85 DEG C~90 DEG C
Drying 6~8 hours, makes moisture less than 2%, and the Ultramicro-powder of 1000 mesh is then ground into Ultra-Micro Grinding Equipment, obtains hawthorn
Powder；（3）8 kilograms of odorless garlic subsider juice is weighed, 92 kilograms of hawthorn powder is sufficiently mixed uniformly, while adding edible salt, monosodium glutamate, perfume (or spice)
Essence, edible oil and agar, the consumption of wherein edible salt, monosodium glutamate, essence, edible oil and agar press the conventional amount used of food production
Meter, it is compressing using sheeting equipment after being well mixed；（4）It is placed in baking oven, in drying 6 hours at 150 DEG C；（5）After drying
Crisp chip, using vacuum packaging or nitrogen-filled packaging.
Embodiment 4
（1）By the method for patent of invention ZL201310231397.0 embodiments, the drying garlic finished product of deodorization, size-reduced, mistake are taken
150 mesh sieves, obtain odorless garlic fine powder；10 kilograms of odorless garlic fine powder is weighed, is added water 100 kilograms, stirred, with boiling
After the 30min of water-bath lake, 0.495 kilogram of AMS is added to stir, adjustment pH value to 90 DEG C of 4.5, temperature, water-bath are incubated
After 55min, enzymolysis liquid is obtained, enzymolysis liquid is heated to 100 DEG C, after the enzyme that goes out boils holding 15min, be centrifuged using under 6000r/min
30min obtains centrifugate, as odorless garlic subsider juice；（2）Net medicinal material uctus Crataegi is taken, using Electric heat oven in 85 DEG C~90 DEG C
Drying 6~8 hours, makes moisture less than 2%, and the Ultramicro-powder of 500 mesh is then ground into Ultra-Micro Grinding Equipment, obtains hawthorn powder；
（3）Weigh 6 kilograms of odorless garlic subsider juice, 94 kilograms of hawthorn powder is sufficiently mixed uniformly, at the same add xylitol, honey, I
The consumption of primary glue, wherein xylitol, honey and Arabic gum based on the conventional amount used of food production, be well mixed after, using pressure
Piece equipment is compressing；（4）It is placed in baking oven, in drying 9 hours at 120 DEG C；（5）Crisp chip after drying, using vacuum packaging
Or nitrogen-filled packaging.
Embodiment 5
（1）By the method for patent of invention ZL201310231397.0 embodiments, the drying garlic finished product of deodorization, size-reduced, mistake are taken
150 mesh sieves, obtain odorless garlic fine powder；10 kilograms of odorless garlic fine powder is weighed, is added water 100 kilograms, stirred, with boiling
After the 30min of water-bath lake, 0.495 kilogram of AMS is added to stir, adjustment pH value to 90 DEG C of 4.5, temperature, water-bath are incubated
After 55min, enzymolysis liquid is obtained, enzymolysis liquid is heated to 100 DEG C, after the enzyme that goes out boils holding 15min, be centrifuged using under 6000r/min
30min obtains centrifugate, as odorless garlic subsider juice；（2）Net medicinal material uctus Crataegi is taken, using Electric heat oven in 85 DEG C~90 DEG C
Drying 6~8 hours, makes moisture less than 2%, and the Ultramicro-powder of 700 mesh is then ground into Ultra-Micro Grinding Equipment, obtains hawthorn powder；
（3）Weigh 7 kilograms of odorless garlic subsider juice, 93 kilograms of hawthorn powder is sufficiently mixed uniformly, at the same add edible salt, monosodium glutamate, Chinese prickly ash,
Capsicum, edible oil and sodium alginate, wherein edible salt, monosodium glutamate, Chinese prickly ash, capsicum, the consumption of edible oil and sodium alginate press food
The conventional amount used meter of making, it is compressing using sheeting equipment after being well mixed；（4）It is placed in baking oven, in drying at 250 DEG C
6.5 hours；（5）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Embodiment 6
（1）By the method for patent of invention ZL201310231397.0 embodiments, the drying garlic finished product of deodorization, size-reduced, mistake are taken
150 mesh sieves, obtain odorless garlic fine powder；10 kilograms of odorless garlic fine powder is weighed, is added water 100 kilograms, stirred, with boiling
After the 30min of water-bath lake, 0.495 kilogram of AMS is added to stir, adjustment pH value to 90 DEG C of 4.5, temperature, water-bath are incubated
After 55min, enzymolysis liquid is obtained, enzymolysis liquid is heated to 100 DEG C, after the enzyme that goes out boils holding 15min, be centrifuged using under 6000r/min
30min obtains centrifugate, as odorless garlic subsider juice；（2）Net medicinal material uctus Crataegi is taken, using Electric heat oven in 85 DEG C~90 DEG C
Drying 6~8 hours, makes moisture less than 2%, and the Ultramicro-powder of 400 mesh is then ground into Ultra-Micro Grinding Equipment, obtains hawthorn powder；
（3）Weigh 9 kilograms of odorless garlic subsider juice, 91 kilograms of hawthorn powder is sufficiently mixed uniformly, at the same add edible salt, monosodium glutamate, cumin,
Edible oil and sodium alginate, wherein edible salt, monosodium glutamate, cumin, the consumption of edible oil and sodium alginate press the routine of food production
It is compressing using sheeting equipment after being well mixed with gauge；（4）It is placed in baking oven, in drying 8 hours at 150 DEG C；（5）Dry
Crisp chip after dry, using vacuum packaging or nitrogen-filled packaging.
Embodiment 7
（1）By the method for patent of invention ZL201310231397.0 embodiments, the drying garlic finished product of deodorization, size-reduced, mistake are taken
150 mesh sieves, obtain odorless garlic fine powder；10 kilograms of odorless garlic fine powder is weighed, is added water 100 kilograms, stirred, with boiling
After the 30min of water-bath lake, 0.495 kilogram of AMS is added to stir, adjustment pH value to 90 DEG C of 4.5, temperature, water-bath are incubated
After 55min, enzymolysis liquid is obtained, enzymolysis liquid is heated to 100 DEG C, after the enzyme that goes out boils holding 15min, be centrifuged using under 6000r/min
30min obtains centrifugate, as odorless garlic subsider juice；（2）Net medicinal material uctus Crataegi is taken, using Electric heat oven in 85 DEG C~90 DEG C
Drying 6~8 hours, makes moisture less than 2%, and the Ultramicro-powder of 800 mesh is then ground into Ultra-Micro Grinding Equipment, obtains hawthorn powder；
（3）6.5 kilograms of odorless garlic subsider juice is weighed, 93.5 kilograms of hawthorn powder is sufficiently mixed uniformly, while adding edible salt, 13
Fragrant, edible oil and agar, the wherein consumption of edible salt, Thirteen Spice, edible oil and agar are mixed based on the conventional amount used of food production
It is compressing using sheeting equipment after closing uniformly；（4）It is placed in baking oven, in drying 9 hours at 120 DEG C；（5）It is crisp after drying
Piece, using vacuum packaging or nitrogen-filled packaging.
Embodiment 8
（1）By the method for patent of invention ZL201310231397.0 embodiments, the drying garlic finished product of deodorization, size-reduced, mistake are taken
150 mesh sieves, obtain odorless garlic fine powder；10 kilograms of odorless garlic fine powder is weighed, is added water 100 kilograms, stirred, with boiling
After the 30min of water-bath lake, 0.495 kilogram of AMS is added to stir, adjustment pH value to 90 DEG C of 4.5, temperature, water-bath are incubated
After 55min, enzymolysis liquid is obtained, enzymolysis liquid is heated to 100 DEG C, after the enzyme that goes out boils holding 15min, be centrifuged using under 6000r/min
30min obtains centrifugate, as odorless garlic subsider juice；（2）Net medicinal material uctus Crataegi is taken, using Electric heat oven in 85 DEG C~90 DEG C
Drying 6~8 hours, makes moisture less than 2%, and the Ultramicro-powder of 1200 mesh is then ground into Ultra-Micro Grinding Equipment, obtains hawthorn
Powder；（3）8.5 kilograms of odorless garlic subsider juice is weighed, 91.5 kilograms of hawthorn powder is sufficiently mixed uniformly, while adding xylitol and fine jade
The consumption of fat, wherein xylitol and agar after being well mixed, is pressed into based on the conventional amount used of food production using sheeting equipment
Type；（4）It is placed in baking oven, in drying 8 hours at 150 DEG C；（5）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Embodiment 9
（1）By the method for patent of invention ZL201310231397.0 embodiments, the drying garlic finished product of deodorization, size-reduced, mistake are taken
150 mesh sieves, obtain odorless garlic fine powder；10 kilograms of odorless garlic fine powder is weighed, is added water 100 kilograms, stirred, with boiling
After the 30min of water-bath lake, 0.495 kilogram of AMS is added to stir, adjustment pH value to 90 DEG C of 4.5, temperature, water-bath are incubated
After 55min, enzymolysis liquid is obtained, enzymolysis liquid is heated to 100 DEG C, after the enzyme that goes out boils holding 15min, be centrifuged using under 6000r/min
30min obtains centrifugate, as odorless garlic subsider juice；（2）Net medicinal material uctus Crataegi is taken, using Electric heat oven in 85 DEG C~90 DEG C
Drying 6~8 hours, makes moisture less than 2%, and the Ultramicro-powder of 600 mesh is then ground into Ultra-Micro Grinding Equipment, obtains hawthorn powder；
（3）Weigh 7.5 kilograms of odorless garlic subsider juice, 92.5 kilograms of hawthorn powder is sufficiently mixed uniformly, at the same add edible salt, Chinese prickly ash,
Capsicum, edible oil and sodium alginate, wherein edible salt, Chinese prickly ash, capsicum, the consumption of edible oil and sodium alginate press food production
Conventional amount used meter, it is compressing using sheeting equipment after being well mixed；（4）It is placed in baking oven, in drying 7 hours at 200 DEG C；
（5）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Claims (5)
1. a kind of garlic crisp chip, it is characterized in that with odorless garlic subsider juice, hawthorn powder as raw material, blended, shaping, drying and
Into；The raw material is matched by following percentage by weight：Odorless garlic subsider juice 5%~10%, hawthorn powder 90%~95%.
2. garlic crisp chip as claimed in claim 1, it is characterised in that described hawthorn powder is the Ultramicro-powder of 300~1800 mesh.
3. garlic crisp chip as claimed in claim 1, it is characterised in that the raw material includes odorless garlic subsider juice, hawthorn
The additive of powder gross weight 1%~15%.
4. a kind of processing method of garlic crisp chip as claimed in claim 1, it is characterised in that be through dry by net uctus Crataegi
It is dry, crushed using Ultra-Micro Grinding Equipment, then mix with odorless garlic subsider juice, it is compressing using sheeting equipment, dry
Dry, packaging is obtained final product.
5. method as claimed in claim 4, it is characterised in that the drying is to be dried using 90 DEG C~300 DEG C of low temperature hot blast
It is dry 6~10 hours.
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| CN201611239168.3A CN106690165A (en) | 2016-12-28 | 2016-12-28 | Garlic crisp chip and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940206A (en) * | 2012-12-03 | 2013-02-27 | 徐州绿之野生物食品有限公司 | Black garlic crisp chip and preparation method thereof |
| CN103271294A (en) * | 2013-05-14 | 2013-09-04 | 史岩军 | Garlic flavor stropharia rugoso-annulata crisp chips and preparing method thereof |
| CN103704635A (en) * | 2013-12-24 | 2014-04-09 | 中国农业科学院农产品加工研究所 | Garlic crisp chips and processing method thereof |
-
2016
- 2016-12-28 CN CN201611239168.3A patent/CN106690165A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940206A (en) * | 2012-12-03 | 2013-02-27 | 徐州绿之野生物食品有限公司 | Black garlic crisp chip and preparation method thereof |
| CN103271294A (en) * | 2013-05-14 | 2013-09-04 | 史岩军 | Garlic flavor stropharia rugoso-annulata crisp chips and preparing method thereof |
| CN103704635A (en) * | 2013-12-24 | 2014-04-09 | 中国农业科学院农产品加工研究所 | Garlic crisp chips and processing method thereof |
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Application publication date: 20170524 |